Gratin of Legumes with Vitamin Vegetables

Maybe your new favorite bean dish:

Preparation (about 40 min, without soaking time):

Soak legumes separately overnight, drain. Make the white beans 20 min, then add the lentils, continue cooking for about 15 min. Next add the shelled peas and cook all together until lightly al dente.

Cut the peppers and broccoli into bite-sized pieces and cook with the ready-to-cook salsify slices in a little vegetable soup until al dente, drain. Cut the spring onions into rings, sauté in hot oil, add the vegetables, sauté until tender and add the drained legumes, toss.

Add diced tomatoes and tomato puree, stir and season with salt, pepper and thyme. Simmer slightly and pour the mixture into a greased gratin dish.

Cut stale bread into small cubes, lightly toast in oil in a frying pan, cool briefly, mix with the crumbled feta cheese and spread evenly over the legume-vegetable mixture. Bake everything together in the heated oven at 175 °C for four to six min and then sprinkle with chive rolls.

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